Follow the homemade gift train during the holidays and make this incredible pistachio nougat. It keeps up to 3 weeks in an airtight container, so prefect to prep a whole bunch to giveaway during the holidays.
Pistachio nougat is my fave dessert during the holiday season. However, finding a nugat that has my favourite nut and nothing else is hard to find. So I decided to make my own. This nougat recipe is my favourites as it yields such a silky and smooth nougat with a slight chew. You can omit the pistachos for your favourite nut, however stick to the same quantity.
Pro Tips
- When gifting homemade treats, I like to include the recipe on an index card. Feel free to write it out yourself, or print it on nice paper. That way the recipient can make them themselves and now it’s the gift that keeps on giving! Be sure to include my website name so they can peruse all my recipes, now you’re looking like a foodie champ!
- As the nugat is individually wrapped in parchment paper, I recommend presenting the gift in a nice christmas box or a decorated mason jar.
Wrapping The Nougat
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Pistachio Nugat
Silky smooth pistachio nougat is the perfect holiday sweet to gift or to serve for dessert!
Servings 3 dozen
Calories 200kcal
Cost 10
Equipment
- Baking Dish
- Parchment Paper
- Candy Thermometer
Ingredients
- 2 cups White Sugar
- 3/4 cups Clear Corn Syrup
- 3/4 cups Liquid Honey
- 1/4 cup Water
- 1/4 tsp Salt
- 2 Egg Whites Room temperature
- 1/4 cup Butter Softened
- 2 tsp Vanilla Extract
- 1 cup Pistachios Or nut of choice
Instructions
- Generously spray or butter 11 X 8 baking dish then line with parchment paper and generously spray parchment paper. Set aside.
- Measure out all ingredients.
- In a medium pot, on medium heat, combine the sugar, corn syrup, honey, water and salt to a boil, till it reaches 250 ℉.
- Meanwhile in a stand mixer (using the whisky attachment), or with hand beaters, beat egg whites till stiff peaks form.
- Once the sugar mixture reaches 250, add ⅓ of the mixture to the egg whites while machine is still running, drizzling slowly avoiding the beaters for 4 minutes.
- Return the remaining sugar mixture to the heat until it reaches 310℉.
- While the machine is still running, drizzle remaining sugar liquid avoiding the beaters and beat for 10 minutes.
- Then, add the vanilla and butter, beat until combined, 30 seconds, then with a spatula, fold pistachos into mixture. The mixture will begin to harden so work quickly!
- Pour nougat mixture into prepared pan and press down mixture with oiled hands.
- Let stand for 2 hours then cut into squares and wrap in parchment paper.